Showing posts with label Dosa Vareities. Show all posts
Showing posts with label Dosa Vareities. Show all posts

Modakkathan Keerai Dosai by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

A small bunch of modakathan keerai
Soaked parboiled rice and Urid dal as u do normally for dosas

While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do.
This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Wheat Adai or Gothumai Adai

Contest Entry posted by Shripriya A Ramakrishnan (SRK)

Wheat flour - 1 cup
Toor Dhal and Bengal gram dhal - Fistful of each one.
Urad dhal - 2 table spoons
Raw rice - 2-3 tablespoons
Red Chillies - 4
Asafoetida - little
Curry leaves - 2-3 strings
Coriander leaves -
Salt - As needed.

1. Soak the dhals and the rice together for 2 to 3 hours. Add red chillies and asafoetida and grind it coarsely in the mixer grinder.
2. Add the ground mixture to the wheat flour and mix them without forming lumps. If you want a little sour taste, you can add sour buttermilk instead of water while mixing. The batter should be in adai batter consistency. Add the salt.
3. Chop the coriander and leaves and curry leaves finely. Add it to the batter.
4. Pour 1-2 laddles full in the greased tawa and pour a teaspoon of oil around. When done flip it over and cook well the other side too.
5. Have it with your desired chutney/sambhar/molagapodi.

Wheat Oothappam by Uma Sridharan

Wheat based contest entry by Uma Sridharan

Atta 1 cup
Curd 1/2 cup
salt to taste
soda bi carb a pinch
coconut milk 1/2 milk
Turmeric powder a pinch

Mix atta, curd and salt. Pour enough water to make it a thick batter. Prepare the batter without any lumps. Keep it aside for 6 to 8 hours.
Now mix coconut milk, soda bicarb and turmeric powder to the batter. mix well.
Grease dosaikal or nonstick tava. Pour one big laddle of batter in the tava. sprinkle oil or ghee around oothappam. when it becomes golden brown, Turn side and cook.
Serve hot with coconut chutney. Finely chopped onions, carrots or cheese can be used as topping.

Wheat Rava Pesaratru

Contest entry posted by Vijaya Venkatesh
Broken Wheat (small one) 1 cup
Paasi paruppu or payatham paruppu or Green whole moong 1 cup
Green chillies 2, hing- small piece or little powder, curry leaves
red chillies 2
ginger 1 small piece Methi leaves 1 small bunch or u can add onion or grated cabbage

Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs. Soak the broken wheat for half an hour

Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour.

Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.

Neer Dosa - Delicious evening tiffin

Neer Dosa or Neer Dosai is a dish originated in the Manglore and Udupi region of Karnataka. It makes a great everning snack and is also quite filling. The best thing about this dosai is that it is very thin in texture but quite soft. 

Raw Rice - 1 cup
Coconut grated - 1/2 cup
Oil for adding to the dosa - 1/4 cup
Salt to taste

Soak the rice for 2 hours and grind it along with coconut to a thin batter. Add the salt and mix well. Let the mixture set for about 1/2 an hour.

Heat tawa and spread the batter thinly. The dosas have to be very very thin. Turn to the next side and leave it just for 1/2 a minute. Turn to the first side and fold it into 4.

Peserat Dosai - Moong dal dosai

This is an Andhra style Adai dosai that is made specially with moong dal.

Moong Dal - 3 cups
Boiled Rice - 1 cup
Red Chilly - 6 nos
Peserattu Batter
Green Chilly - 2 nos
Salt to taste
Curry Leaves - 1/2 cup
Coriander leaves - 1/2 cup
Asafodeita - 1 inch piece

Wash and soak the dal and rice for about 2 hours. Grind it along with the other ingredients to a fine batter.

Heat a tawa and pour the batter just like dosa and spread it evenly. When one side is crisp, turn it to the other side. Cook for about a minute.

Transfer to a serving plate and serve with mint chutney, sweet mango pickle, mor kuzhambu or honey.

Nine grains dosa

Green Moong Dal - 1/2 cup
Black Urad Dal - 1/2 cup
Channa Dal - 1/2 cup
Boiled Rice - 1/2 cup
Raw Rice - 1/2 cup
Thuvar Dal - 1/2 cup
Horse Gram - 1/2 cup
Soya bean - 1/2 cup
Corn - 1/2 cup
Green Chillies - 6 to 8 nos
Red Chillies - 8 to 10 nos
Grated coconut - 1/4 cup
Asafodeita - 1 tbsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Ginger - 1 inch piece
salt to taste

Wash and soak all the dals for about 6 to 8 hours. Grind all the dals along with grated coconut, green chillies, red chillies, ginger, curry leaves, salt, asafodeita and mint leaves coarsely. Chop the coriander leaves finely and add it to the grind batter.

Heat a tawa and when hot reduce the flame to medium and spread the batter to a thin dosa.Sprinkle oil on the sides. When one side turns golden brown, turn to the other side and cook it for a minute.

Can be served without any side dish or can be served with coconut chutney.

Adai| Adai Dosai| 3 Gram Dosa - A recipe for all times

Adai or Adai Dosai, is one of the most favourite recipe in our house hold. It can be made soft, it can be made crispy, add it with coconut, can be had without any side dish. Most favourite dish of my brother and my daughter, I make this dish whenever my brother and his family come to visit us even though I had made it just the previous day. My daughter likes it much better with Jaggery

Ingredients to make Adai:
Raw Rice - 1 cup
Boiled Rice - 1 cup
Bengal Gram - 1 cup
Urad Dal - 1 cup
Thuvar Dal - 1 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Hing - 2 to 4 pinches
Salt to taste
Oil - to use to cook (1/4 cup)

How to make Adai Batter:
Soak all the dals and both the rice together after washing them thoroughly. Let them soak for about 4 hours. Grind them in a mixie coarsely along with green chillies,  red chillies, coriander leaves, curry leaves, hing and salt.

How to make Adai:
Heat a tawa and when hot simmer the flame and pour the batter on to the hot tawa and spread it like a dosa. If a thin and crispy adai is needed then use less batter and spread it thinly. If you want it thick use more batter and spread it very less. Make 5 holes in the batter and add oil all around the dosa and also in the holes made. After a min and when the you are able to take the dosa from the tawa, then remove it slowly without damaging it and turn it around. If you are health conscious and you are using a non-stick tawa donot add oil on the second side. Ensure both the sides are cooked (if you are making it thick, then the second side is to be kept in the tawa for more than a min). Serve hot with Aviyal, or Jaggery or Honey or even Rasam.

Variations to Adai:
Add  1 cup grated coconut to the batter and if the batter is not so spicy can add 1/2 spoon of red chilly powder.

Add thinly sliced onions to the batter to make Onion Adai.

Idly/ Dosai Milagai Podi using Til - A simple side dish recipe II Ellu Milagai podi

Though this is the simplest side dish one could have along with Idly or Dosai, many a times if you are not careful enough the entire podi turns either salty or too spicy (Kaaram). It is really too good to dip the cooked hot idlys in the Milagaipodi mixed with Nallennai (Gingely oil) and have it after some time. My Mom's podi is very tasty and less spicy.

Urud dal 1 Cup
Channa dhal 1 cup
If it is round (gundu) red chillies make it 1 1/2 cups and if it is long ones make it 2 cups
Solid Hing - 1 small piece
Salt as per your taste (But if you use rock salt it will taste much more better)
Til (Ellu) Black - 1/2 cup

How to make it?
Fry all the ingredients one by one.
Soak Til for 1/2 an hour, dry well, fry it separately after frying all the other ingredients untill it pops. There should be no water left.
When the fried items cools down grind it in mixie coarsely.